Recipes...

My main focus when working with clients regarding food cravings is the root cause, most often being the limiting beliefs and emotions held within...

Though if clients also want extra nutritional support or if a craving is resulting from a sensorial or energetic imbalance with food, a few tips can help in creating harmony and balance within using my lifetime experience with the Energetics of food. I've had the honour of working closely with Montse Bradford (a pioneer in the Energetics of food for 40 years) both through my Teacher Trainers certification as well as personally throughout my life.

Here are a few recipe ideas, a perfect compliment to NLP food craving, weight loss and body image coaching sessions helping you to enjoy a loving relationship with yourself at all levels... emotionally, mentally and physically.

More recipe details coming soon...​

Everyone Loves Beetroot Pate

1 small packet of cooked beetroot (if you have time great if freshly cooked yourself), 1 teaspoon of Umeboshi paste, 1 teaspoon of white miso, 1 tablespoon of peanut butter (without added sugar or palm fats), 1 teaspoon of lemon zest.Blend together using a hand held blender adding a touch of water if needed and serve with corn chips or celery sticks.

Mix and cook with a lid for 20 minutes (check from time to time that the contents aren’t sticking to the pan). Boil the asparagus for 2 minutes. Sieve, rinse in cold water and drain. Mix into the scrambled tofu and season with umeboshi vinegar to taste. Garnish with the fresh basil and serve.

Wash the grain with cold water and drain. Place in a cooking pot with the water and other ingredients except the lemon rind.

Bring to the boil and lower the heat to the minimum. Cover with a lid and simmer for 1½ hours until obtaining the desired consistency. Add lemon zest, and serve with rice milk (optional) and toasted seeds & nuts.

(Once cooked, this can be kept for several days, reheating thoroughly the necessary amount for each breakfast)

Boil the celery strips and carrot flowers for 2-3 minutes. Wash with cold water and drain well. Thoroughly emulsify the dressing ingredients and put aside to serve with the salad.Place all the ingredients in a salad bowl and serve with the dressing.

​Preheat the oven to 200ºC. Peel and cut the pumpkin into medium chunks. Place on to a non stick baking tray and mix well with the seasoning ingredients. Bake in the oven until soft, and caramel brown in colour. Serve sprinkled with toasted sesame seeds.

Dressing: 1 tsp toasted sesame oil, 2 tbsp apple juice concentrate, 2 tbsp soya sauce or tamari.Onion Butter: Sauté the onions in oil with a pinch of salt and the bay leaf for 10 minutes without a lid. Cover and cook over a low flame for another 45-50 minutes.

Pre-heat the oven to 200ºC. Arrange the finely sliced vegetables on an oiled baking dish following the steps below. Place a layer of vegetables, brush with the dressing, add some onion butter and then repeat to create a stack of vegetable layers filled with onion butter. For the top layer, have vegetables brushed with the dressing. Bake in the oven for approx. 40 minutes or until the vegetables are well cooked.

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Corriander & Chickpea Croquettes

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Creamy Cauliflower Soup With Nutmeg

2 onions (finely chopped), 1 small cauliflower (chopped), 1½ tbsp extra virgin olive oil, bay leaf or ground nutmeg, sea salt.Saute the onions with the oil and a pinch of sea salt for approx. 10 minutes, without a lid, until translucent. Add the cauliflower, bay leaf or nutmeg, 2 cups of water and another pinch of sea salt. Cover and cook over a medium flame for 20 minutes. Remove the bay leaf. Blend into a puree. Add water or rice or oat milk to adjust the consistency. Serve hot or cold.

Add all the cut vegetables and the strips of kombu to a pot of boiling water. Reduce to the minimum heat and simmer with a lid for 30-40 minutes. Remove the kombu and vegetables. Chop the kombu and return to the pot. Season with the soya sauce or tamari, umeboshi paste and fresh ginger juice. Serve with cooked buckwheat noodles, chopped fresh chives and toasted sesame seeds.

Preheat the oven to 180ºC. Remove the stones from the dates, chop into fine pieces and blend into a paste (you may need to heat the dates soaking in boiling water for a few minutes before blending to create a smoother consistency).

Mix the polenta with the ground almonds, and tiny pinch of sea salt.

When the date paste has cooled mix with olive oil and add 2 free range organic eggs (yolks only) add this to the polenta/grounded almond mix and mix well, adding the zest of 1 lemon and 1 tsp of vanilla extract and rice milk. Then mix in the blueberries and raspberries.

In a separate bowl whisk the 2 remaining egg whites until they form soft white peaks. Add this to the cake mix, gently folding into the mixture. Pour mixture into a greased cake tin (so it's 2 inches thick) and bake at 180ºC until the knife comes out clean when testing the cake.

Watch this cake carefully so not to burn. Usually takes between 20-35 mins depending on oven/baking tray.

Remove the water and blend the chopped dates into a paste using a hand held blender adding a few grains of sea salt. Mix the rest of the ingredients together, blending using the blender into a smooth paste.

With clean, damp hands roll small amounts into small truffle size balls, and coat in either desiccated coconut or carob/cacao powder and cool in the fridge for 1-2 hours.

Feel free to experiment with this recipe using different ingredients for flavour such as cashew nuts or brazil nuts in place of almonds, vanilla in place of orange zest or pistachio nuts in place of desiccated coconut etc.